This Strawberry Jello Pie is the perfect cool and creamy treat to enjoy.
Grab Cool Whip, Jello and a graham cracker crust and you’re ready to make this quick jello pie. It’s the perfect comfort food after a long day or to serve last-minute guests. I especially love it on a hot summer day. Although I’ll happily eat this delicious strawberry jello pie all year round.
There is something about a cool Jello pie that is so comforting and delicious, and if you’ve never made one it’s shockingly easy to make. This pink Strawberry pie with Jello is the perfect no bake dessert for guests or a special weeknight supper. It boasts a fresh flavor with an easy filling nestled in a graham cracker crust. It’s a simple homemade offering at it’s best, just like my strawberry cheesecake pie or my no bake pumpkin pie.
No Bake Jello Pie:
When fresh strawberries are in season, I love baking with strawberries.
This is a quick recipe that kids can help make and is perfect for when you want something sweet and delicious but don’t want to be spending too much time in the kitchen.
It’s no-bake — so it’s great if you’re already using the oven for something else or if you just want to avoid turning on the oven!
It does take a while to set so ensure that you give yourself a good 5 hours before you want to enjoy this easy pie with your loved ones.
If you’re not a huge fan of strawberry flavoring, you can swap that out for any Jello flavor you’d prefer!
My boys love making it with other flavors so they can also get other colors. 😉 They think blue or green pie is pretty magical. It makes them so happy, I let them get creative and experiment with their own jello pie recipes.
You could also top it with fresh strawberries (or other fruit) for an extra touch and burst of flavor.
Of course, my guys also pile on the Cool Whip on top of the pie before serving as well. I’m pretty sure Cool Whip is one of their favorite foods!
Jello Pie Ingredients You Will Need
- 2/3 cup boiling water
- 1 3-ounce package JELL-O Strawberry Flavor
- 1 cup ice cold water
- 1 16-ounce tub Cool Whip
- 1 ready-to-use graham cracker crumb crust
How to Make a Strawberry Jello Pie
Boil your water as you prepare your other ingredients.
Stir together the boiling water and strawberry Jello for two minutes until completely dissolved.
Add the ice cold water to the gelatin mixture and stir until slightly thickened.
Then whisk in 2 cups Cool Whip until well blended.
Refrigerate the pie filling for 30 minutes.
Smooth out into the prepared pie shell and refrigerate 4 hours or overnight before serving.
How to Serve a Strawberry Jello Pie
I cut generous slices and serve cold, topped with dollops of Cool Whip or whipped cream. A bright, fresh cherry on top is the perfect finish before serving.
You could also top with other fresh fruit, like strawberries.
If you have any pie leftover, just pop back in the fridge or freezer to keep cool until serving more.
My boys love the consistency and flavor. They could easily devour the whole pie in one sitting because they enjoy it so much. And I’ll let them as thanks for a job well done helping mama in the kitchen.
I hope your family enjoys this easy and yummy strawberry Jello pie as much as we do.
More Dessert Recipes You Will Love:
Jello Pie
Ingredients
- 2/3 cup boiling water
- 1 3-ounce package JELL-O Strawberry Flavor
- 1 cup ice cold water
- 1 16-ounce tub cool whip
- 1 ready-to-use graham cracker crumb crust
Instructions
- Boil your water as you prepare your other ingredients.
- Stir together the boiling water and strawberry Jell-O for two minutes until completely dissolved.
- Add the ice cold water to the gelatin mixture and stir until slightly thickened.
- Whisk in 2 cups Cool Whip until well blended.
- Refrigerate the pie filling for 30 minutes.
- Smooth out into the prepared pie shell and refrigerate 4 hours or overnight before serving.
Video
Nutrition
Eric Alba says
June 11, 2018 at 10:00 pmI just loved strawberries.
Susan Studdard says
September 26, 2018 at 9:59 amI can’t eat cool whip Can I substitute REddie Whip?
Shirley Wood says
January 11, 2019 at 9:20 amI might make this today so we will have a dessert to enjoy over the weekend. I like easy recipes like this. So glad you share with us at Merry Monday. Hope to see you again next week. Pinned.
karen kandybski says
January 13, 2019 at 5:40 pmwhat size jello box?
Layne Henderson says
January 14, 2019 at 6:23 amThe 3-ounce size! Enjoy 🙂
Rebecca Diroll says
January 14, 2019 at 1:14 amWhat size tub?
Layne Henderson says
January 14, 2019 at 6:20 amThe recipe calls for 2 cups of Cool Whip, so we picked up the 16-ounce tub. Enjoy!
Johnathan says
January 14, 2019 at 12:57 pmCan you add eagle brand milk to it
Layne Henderson says
January 14, 2019 at 3:10 pmYou probably could but I haven’t tried doing that. Good luck and enjoy!
Debby Mayne says
January 24, 2019 at 4:56 pmWow! Beautiful dessert! I’ll have to find gluten-free graham cracker crumbs, but I’m definitely going to make this when I do.
Sheila says
February 4, 2019 at 2:39 pmCan you use sugar free jello and plain greek yogurt in place of the whip cream?
Layne Henderson says
February 5, 2019 at 11:39 amI haven’t tried it like that but you definitely could take a shot at it – good luck!
Janet says
February 4, 2019 at 6:30 pmCould you whip heavy cream instead of Cool Whip?
Layne Henderson says
February 5, 2019 at 11:39 amI haven’t tried it that way, so it might change the consistency but it’d be worth a shot!
Pam says
March 28, 2019 at 4:01 pmI have done that using homemade whipped cream. It works best if everything is cold from the refrigerator.
Charlotte Moore says
February 5, 2019 at 7:16 amWe love this pie. I add a cup of chopped strawberries just before pouring into the crust. We also love it with peach jello and peaches. YUMMY!!!
Denise Kellum says
February 10, 2019 at 7:09 pmDo you think you could use sugar-free Jell-O?
Layne Henderson says
February 11, 2019 at 7:26 amYou probably could!
Cindy says
February 19, 2019 at 10:38 pmI make this frequently with sugar free jello, light cool whip. Lessens the sugar / calorie count.
Juju says
February 11, 2019 at 3:52 pmI make this and use bananas. Yummy. Any fruit will do
Karen says
February 17, 2019 at 3:35 pmis the coolwhip thawed or not when you mix it in?
Layne Henderson says
February 18, 2019 at 1:07 pmI thaw it out to make it easier to mix! Hope you enjoy 🙂
Lusa says
February 17, 2019 at 6:47 pmIt was still liquid after 30mins in fridge. It’s supposed to be solid right before putting in the crust correct?
Layne Henderson says
February 18, 2019 at 1:08 pmYou don’t want it to be solid because you need to pour into the crust. You put it in the fridge for 30 minutes and then pour into the crust to refrigerate for 4 hours or overnight. Good luck!
Laura says
February 19, 2019 at 10:07 pmWhat size graham cracker crust do you use?
Layne Henderson says
February 20, 2019 at 7:48 amIt was a 9-inch!
Tammy Baker says
February 20, 2019 at 11:11 amCan. I use another kind of Jello my husband is allergic to strawberries but would love to try this for him
Layne Henderson says
February 21, 2019 at 7:25 amYes, you can – enjoy!
Carol says
March 10, 2019 at 5:20 pmCould you use 1 cup of ice cubes instead of 1 cup of cold water?
Layne Henderson says
March 10, 2019 at 8:07 pmIt might change the consistency!
Zarina L says
March 18, 2019 at 1:27 pmIn order to get this to settle quicker, could part of that four hours be in the freezer instead of the fridge? I love this recipe, by the way. I just find that it usually isn’t quite ready after only four hours and this time I forgot to make it the night prior.
Layne Henderson says
March 19, 2019 at 11:03 amI haven’t done it that way, but you could certainly try! 🙂
Shirley Normand says
March 24, 2019 at 11:22 amCan you make your own graham crust ?? And if so, would I bake it first for 20 min ?? Or so.
Layne Henderson says
March 25, 2019 at 7:16 amYes, if you would like to! I would Google to find a graham cracker crust recipe you like and follow that 🙂 Good luck!
Kay says
March 28, 2019 at 1:49 pmI have tried this recipe 3 times and has never thickened up. Do you know what I’m doing wrong?
Layne Henderson says
March 28, 2019 at 2:17 pmHmm, that’s strange – are you using the right measurements for the water?